@theblondewhobakes: BLACK CHOCOLATE GANACHE If you ever make a Black colored cake, covering it with a Chocolate Ganache is a great option. When working with a ganache, I find that working with the cold/frozen cakes is usually the best route because it will set up faster. And when you go to freeze again after decorating, there is a very low chance that it will have any condensation happen. (Which is really nice especially going into the warm summer). To make the black ganache, I made my semi sweet chocolate ganache, and let it cool off for about an hour. I also put it into the fridge to cool it just a bit more before using. I transferred the amount to a liquid measuring cup and used @Chefmaster “Coal Black” color. Mix well until combined. I always recommend starting with 3-4 drops and building up the color if needed. Chocolate Ganache INGREDIENTS: 1 Cup Heavy Cream 1.5 Cups Semi Sweet Chocolate 1 Tsp Vanilla extract 4-5 drops black color INSTRUCTIONS: 1. Boil the Heavy Cream in a small sauce pan 2. Once boiling, remove from heat. 3. Put your chocolate In a heat safe bowl or glass measuring cup. 4. Pour the hot heavy cream over the chocolate. 5. Mix until fully incorporated. (Should take 3-5 minutes). Now thag you’ve seen it applied on a cake, I will be posting the fun style I used for the very tall and wide cake. To make this size of cake I used: 12” W x 3” H. We made 3 full 12” Cakes. Trim each in half and the put in freezer. Once cakes were all set and very cold/frozen and filled. Apply your first layer of ganache on. Take back to freezer for 10-15 minutes, and then bring back to turn table and apply final layer of the jet black chocolate ganache. It turns out absolutely beautiful. I love the black so much! #theblondewhobakes #cakedecorating#cakes #cake #dessert #food #Foodie #baking #cakevideo #cakeoftheday🍰 #frosting #ganache #chocolate #yummy #inthekitchen #theblondewhobakescakes #cakesoftiktok #cakeoftiktok #chocolate #chocolatelover

The Blonde who Bakes

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Wednesday 20 March 2024 14:12:04 GMT